Backpacking oven

ABSTRACT

A portable oven includes a pivotable lid having a circumferential lip for retaining fuel atop the cooking vessel. The oven also includes a pair of opposing legs that creates space underneath the cooking vessel for additional fuel. Thus, foodstuff inside the vessel is heated on at least two opposing sides, thereby ensuring even heat distribution. The portable oven is lightweight and without detachable parts, uses natural fuel such as wood, and therefore is particularly well suited for backpacking and other outdoor endeavors.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of U.S. Provisional Application61/674,909, which was filed on Jul. 24, 2012.

BACKGROUND OF THE INVENTION

The present invention relates to outdoor cookware, and morespecifically, to a portable oven capable of using readily availablenatural materials as fuel.

Outdoor enthusiasts' desire for physical comforts and convenience islimited by weight and volume constraints. This is particularly true whenone must transport their belongings themselves. In backpacking orcanoeing excursions, for example, one must carry their own shelter,food, cooking equipment, safety supplies, and so forth. So while itwould be desirable to have “all the comforts of home” it is notpractical to do so.

Cooking, in particular, creates issues for outdoor enthusiasts who mustcarry their own supplies. Usually such excursions are very physicallydemanding, thus proper nutrition is essential, but food and cookingequipment are heavy. As a result, dehydrated and other pre-packagedfoods are often packed, but tend to be unpalatable, particularly aftermultiple days.

A variety of devices can be used in the outdoors for heating food,ranging from vessels used over an open fire, to more complicated devicesthat employ external fuel sources. As a result it is often possible toreconstitute and warm foods, or even cook certain foods. Unfortunately,however, the transportation of fuels such as STERNO® or propane useprecious space and add weight. Furthermore, existing ovens which can beused with natural fuel, such as cast iron Dutch Ovens are typicallylarge, heavy and have a multiple piece design that are not amenable topacking and transporting.

As can be seen, there is a need for a cooking device which islightweight and is therefore, readily transportable. It is desirablethat this cooking device can be used with naturally occurring materialsas fuel. It is also desirable that this device includes a vessel, topand latch which are incorporated to create a one-piece design for easilyhandling, and so parts aren't inadvertently lost. It is also desirablethat the device can store material inside when not in use. Furthermore,it is desirable that the fuel can be distributed at multiple planesaround the device, thereby facilitating the even cooking of food. It isalso desirable that the device can be used to bake bread.

SUMMARY OF THE INVENTION

A lightweight oven is generally includes a cooking vessel with a lidhaving a circumferential lip for retaining fuel, such as charcoal orwood, on top of the cooking vessel. The cooking vessel is elevated fromthe resting surface by a pair of opposing legs, thereby creating aclearance underneath the cooking vessel for additional fuel. In thismanner both the top and bottom of the cooking vessel can be heatedsimultaneously for even and fast cooking. The lid is attached by a hingeto the upper edge of the cooking vessel, with a single closure hookingover the circumferential lip to close the vessel as desired. The oven isa unitary piece insofar as there are no detachable parts, and islightweight. The cooking vessel is preferably tapered downwardly so thatbaked foodstuff, for example bread, can easily slide out of the vessel.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a front perspective view of an embodiment of the presentinvention with the lid closed;

FIG. 2 is a front perspective view of an embodiment of the presentinvention with the lid opened and the vessel containing dough;

FIG. 3 is a front perspective view of an embodiment of the presentinvention with the lid opened and the vessel empty;

FIG. 4 is a front perspective view of an embodiment of the presentinvention with the lid closed and heat applied at two planes;

FIG. 5 is a front perspective view of an embodiment of the presentinvention with baked bread;

FIG. 6 is a rear view of an embodiment of the invention;

FIG. 7 is a top view of an embodiment of the invention;

FIG. 8 is a bottom view of an embodiment of the invention;

FIG. 9 is a side view of an embodiment of the invention;

FIG. 10 depicts preferred dimensions of an embodiment, shown in sideview;

FIG. 11 depicts preferred dimensions of an embodiment, shown in topview;

FIG. 12 depicts preferred dimensions of an embodiment, shown in frontview;

FIG. 13 depicts preferred dimensions of the lid of an embodiment, shownin side view; and

FIG. 14 depicts preferred dimensions of an embodiment, shown in frontview.

DETAILED DESCRIPTION OF THE INVENTION

The following detailed description is of the best currently contemplatedmodes of carrying out exemplary embodiments of the invention. Thedescription is not to be taken in a limiting sense, but is made merelyfor the purpose of illustrating the general principles of the invention,since the scope of the invention is best defined by the appended claims.

As used herein, the follow structure numbers are associated with thestated structures among the various figures:

-   10—Oven;-   12—Dough;-   13—Bread;-   14—Fuel;-   20—Lid;-   22—Lip;-   24—Platform;-   30—Vessel;-   32—Hinge;-   34—Closure;-   40—Leg;

Broadly, an embodiment of the present invention provides an oven with anattached lid having a flange to contain fuel, and having a tapereddesign to facilitate the even baking of foods, and having attached feetto allow a heat source to be placed under the oven. In one embodiment ofthe invention the top of the oven is attached by means of a hinge andthe top is closed and secured by means of an attached closure. Theoverall tapered design and dimensions of the invention allows for theproper maintenance of temperatures that are required for the propercooking of foods. An embodiment of the invention can be made out of highstrength but low weight materials such as stainless steel of variousgauges and quality. As an embodiment of the invention has an attachedclosure, is readily transportable, and can be used to carry materials oradditional gear within the vessel when not being used for the cooking offoods.

Referring to FIG. 1, oven 10 from top to bottom generally includes lid20 having circumferential lip 22 extending substantially perpendicularlyupwardly from platform 24. Lid 20 therefore creates an enclosure forretaining fuel, as depicted in subsequent figures. Downwardly from lid20 is vessel 30, which receives and cooks foodstuff. Engaged with theouter perimeter of vessel 30 is a pair of opposing legs 40, which createa space underneath vessel 30 for positioning fuel, as shown insubsequent figures.

FIG. 2 shows lid 20 open and unbaked dough 12 filling approximately halfthe vessel 30. While bread baking is depicted among the various figures,it should be understood that oven 10 could be used for baking, cookingor heating a variety of foods. As shown in FIG. 2, the underside of lid20 is substantially planar.

FIG. 3 is similar to FIG. 2, except depicting vacant vessel 30.

As shown in FIG. 4, fuel 14 is preferably retained on the upper andlower planes of vessel 30. This facilitates the even cooking offoodstuff contained within. However, it should be understood that oven10 and fuel 14 could be configured such that additional planes containfuel 14 and heat vessel 30. FIG. 4 also shows that curved proximal endof closure 34 “wraps around” edge of lip 22, thereby providing anabutment for securing lid 20.

FIG. 5 baked bread 13.

As shown in FIG. 6, it is desirable that hinge 32 runs substantiallyalong the length of the backside of oven 10. FIGS. 7-9 depict top,bottom and side views, respectively, of oven 10.

While various configurations of the device are possible and within thescope of the present invention, certain specifications are preferred. Itis desirable that the device is constructed of stainless steel, mostpreferably marine grade stainless steel 316 of approximately 16 gauge.It is desirable that lip 22 is approximately 0.5″ to 1.0″, and mostdesirably approximately 0.75″ high from top of lid 20. It is desirablethat lid 20 is approximately 2.0″ to 3.0″, and most desirablyapproximately 2.5″ wide. It is desirable that lid 20 is approximately4.0″ to 6.0″, and most desirably approximately 5.0″ long. It isdesirable that vessel 30 has approximate dimensions of 5.0″ wide at thetop, 4.0″ wide at the bottom, and 4.0″ tall, although variations of +/−1inch are within the scope of the invention. It is desirable that legs 40are each approximately 0.75″-1.25″, and preferably 1.0″ tall. Also, ispreferred that an embodiment of the invention is “lightweight”, andweighs approximately 110.8 ounces or less.

It should be understood, of course, that the foregoing relates toexemplary embodiments of the invention and that modifications may bemade without departing from the spirit and scope of the invention as setforth in the following claims. It should also be understood that rangesof values set forth inherently include those values, as well as allincrements between. Finally, unless otherwise noted, or if contrary tocommon sense, all approximations shall be +/−5%.

What is claimed is:
 1. A cooking apparatus including: a. A substantiallyrectangular vessel; b. A lid engaged with said vessel; and c. Twoopposing legs engaged with said vessel.
 2. The cooking apparatus ofclaim 1 wherein said vessel includes 4 walls and a planar bottomsurface.
 3. The cooking apparatus of claim 2 wherein said 4 walls definean open top, said top having a greater area than said bottom.
 4. Thecooking apparatus of claim 1 wherein said lid includes a substantiallyplanar platform and circumferential lip extending upward from saidplatform.
 5. The cooking apparatus of claim 4 wherein saidcircumferential lip extends substantially perpendicularly upward fromsaid platform.
 6. The cooking apparatus of claim 1 further comprising aclosure permanently engaged with said vessel.
 7. The cooking apparatusof claim 6 wherein said closure is releaseably engaged with said lid. 8.A lightweight oven including: a. An substantially planar upper platformhaving a circumferential lip for retaining fuel; b. An enclosed vesselfor retaining foodstuff including four lateral walls and a planarbottom, said platform forming the uppermost boundary of said vessel; andc. Exactly two opposing legs extending downwardly from said planarbottom.
 9. The lightweight oven of claim 8 further including a closurehaving a hooked distal end, said distal end engageable with said lip.10. The lightweight oven of claim 8 wherein said circumferential lip isapproximately 0.75″ high.
 11. The lightweight oven of claim 8 whereinsaid circumferential lip has a perimeter of approximately 15.0″.
 12. Thelightweight oven of claim 8 wherein said vessel is constructed ofstainless steel.
 13. The lightweight oven of claim 8 wherein said legscreate a clearance of approximately 1″ between said planar bottom and aresting surface.
 14. A method of baking bread including the steps of: a.Inserting dough into a vessel having a substantially planar bottom; b.Enclosing said vessel by lowering a pivotable lid; c. Positioning fuelunderneath said substantially planar bottom; d. Positioning fuel atopsaid pivotable lid; and e. Allowing ignited fuel to cook dough withinsaid vessel.
 15. The method of claim 14 wherein said step of positioningfuel underneath said substantially planar bottom includes the step ofpositioning fuel between two opposable legs extending downward from saidsubstantially planar bottom.
 16. The method of claim 14 furtherincluding the step of selecting fuel from the group consisting ofcharcoal briquettes, wood, leaves and paper.
 17. The method of claim 14further comprising the step of securing said pivotable lid with aclosure.